These are some strange times that we are all living in…right? It’s April but there’s still an abundance of squash at the grocery store as well as the farmer’s market. It’s weird. Uncanny, even.
More so when I think about all the time I put in to learning when vegetables were in season so that I could adjust for local ingredients in an effort to reduce my carbon footprint. But now we’re living in the Upside-Down where birds don’t leave Romania in the winter, squash is available year round and now, suddenly, you can purchase turnip and mustard greens wherever you go.
Okay, rant over. Was that technically a rant?
I don’t think so, let’s just call it an energetic questioning of events, shall we?
Anyway since butternut squash is still available and I LOVE it, you know I grabbed one and I knew exactly what I wanted to do with it.
Looking for other butternut squash recipes?
Squash & Lentil Stew
Butternut Squash & Spinach Queso
Chocolate & Squash Blondies
That’s right. Even though it’s April and the weather is–finally–warming up, I decided that I would make a hearty vegan autumn meal and it’s my house and my blog and I can do what I want.
Keep in mind that this is a vegan recipe for two, so if your household is bigger you’ll need more ingredients.Continue reading “Stuffed Butternut Squash with Vegan Mince, Mushrooms & Mustard Greens”
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